Congrats to John on his Best of Show Knackerjack ESB
Text file recipe here: Knackerjack recipe
Eight entrants entered and Blackyardigan emerged victorious. Joe’s winning schwarzbier had half of the total cast votes. Much shit talking and flaw finding was engaged in and generally folks had a good time! Next year we need more judges 😀
We brewed 10 gallons of Oatmeal Stout. About 4-6 folks who weren’t in the club came out to check us out. Thanks much to FS for donating all the ingredients. The batch was split and WLP007 and WLP004 yeast were pitched into the different 5 gallon better bottles. Look to sample the beer at the club Christmas Party.
Come join TVH as we brew out in front of FermentStation. We will be starting our 10 gallon all grain demonstration around 10am. There will be staff on hand to help you if you are just getting started or considering brewing for the first time. More advanced brewers are welcome to join us to see the club’s system in action.
Hey everybody! We are going to get started around 5-or-6 ish on the 4th of July. Gong to be fairly simple, hamburgers, dogs and sausages on the grill. Bring fireworks if you want. There is usually a lot going off all around my house I’ll have some White Mule and some IPA on tap. Hope to see you there!~Don
The latest BAMO is closed! The order has been placed at FS and it’s time to pay up. Please paypal John Peed at email@example.com (check email for invoice). We’ll keep everyone updated on a delivery date, but assume next week.
We had our own BAB a few weeks ago (my primary fermentation is almost done, just a few more days before the crash begins), but the AHA celebrates National Homebrew Day this year on May 7th. Joe’s leading a BIAB demo at our favorite spot. Bring a friend, bring some homebrew, and join us! Check out the details here.
The BAB was a great success! We managed to brew ~20 gallons of beer and that wort is happily fermenting away. We brewed a pale, yellow, fizzy beer with high wetness factor that should go well with heat, humidity, and bbq. We split the 20 gallons 4 ways with Peed taking 10 gallons and Daniel taking the other 10 gallons.
Batch 1) Normal Lager Fermentation Profile, WLP940
Batch 2) Fast Lager Fermentation Profile, WLP940
Batch 3) Normal Lager Fermentation Profile, WLP840
Batch 4) Normal Lager Fermentation Profile, WLP860
Some stats on the system. Measuring volumes was very spotty but I calculated that we hit a mash efficiency of 85%. My preboil volume and gravity were both above calculated values. The boil was quite anemic so I didn’t boil off nearly as much volume as I expected. This put us at 1.041 SG (v. 1.040 calculated). We left nearly 2 gallons of wort in the kettle as far as I could tell. If I had to do it again I would pump out of the kettle, not use gravity.
OG: 1.040 FG: 1.008 Pale Malt, 2-Row (Rahr) (1.8 SRM) 27.0 % Pale Malt, 6-Row (Rahr) (2.3 SRM) 27.0 % Pilsner Malt (Avangard) (1.7 SRM) 27.0 % Corn, Flaked (1.3 SRM) 15.0 % Carapils (Briess) (1.5 SRM)4.0 %
Mash@ 148 x 90min
1oz Crystal [3.60 %] - Boil 60.0 min 4.2 IBUs 1oz Mt. Hood [5.10 %] - Boil 60.0 min 5.9 IBUs 1oz Liberty [3.90 %] - Boil 30.0 min 2.3 IBUs 1oz Liberty [3.90 %] - Boil 5.0 min 0.8 IBUs 1oz Crystal [3.60 %] - Steep/Whirlpool 15.0 0.9 IBUs
The BAB is one of the recurring events for our club. This year we’re using the club’s 20 gallon system to brew a pale yellow lager. Since this beer gets poured at one of the other recurring club events, the pig roast in the middle of summer, we’re targeting something a little more sessionable and refreshing for a hot day. The plan is to try 3 different lager yeasts and 2 different temperature profiles.
Show up at Graham’s house on Saturday and bring a chair, a cup, some snacks and homebrew to share. We’ll have brats for lunch.
The 2016 version of the club’s lager comp was a bit of a shit-show with my lack of organization and three unlabeled beers but the best beers shone through despite my failings! Jesse Bowers submitted a beautiful bohemian pilsner that garnered three total 1st place wins. Super clear and super hoppy it was a pleasure to drink. David Disney’s Dunkel was substantial and malty and had two 1st place votes. Joe Edidin’s Vienna was toasty without being roasty, a difficult balance, and also had two 1st place votes.
Thanks for everyone that submitted beers and for everyone that showed up and participated. Here are the top three recipes.
Bowers Bo Pils
Pale, super clear, with a boatload of late hops.
22 ibu (tinseth)
Mittlefruh at 15, 10, 5, and whirlpool
93% Dark Munich (Weyermann II)
4% Melanoidin Malt
3% Carafa II Special
Mash @ 154
40g Tettnang 4.7% @ 60
WLP833 Bock Yeast
.5 oz 13.2% AA German Magnum @ 60 (targeting ~25 IBUs Tinseth)
.5 oz 2.0% AA Hersbrucker @ 10
WLP830 – 2 packs in a 2L 1.038 starter at 68F for 36 hours (last 8-10 hours off the stir plate to settle)